ROCCA Kitchen & Bar

Season 1 runner-up Tiffani Faison was full steam ahead from the onset with a take-no-prisoners attitude and a self-taught “food as art” cooking philosophy. She became executive chef of South End’s ROCCA earlier this year after proving her aptitude for the restaurant’s signature Ligurian cuisine. Now she’s developed her own seasonal menu with everything from raw fish crudos (like Cape scallop with grapefruit and horseradish) to, of course, house-made pastas.

Don’t Miss: An entire section of the menu is dedicated to Vegetables, Leaves & Grains. Try the sweet-hot marinated eggplant and crispy artichokes.

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ROCCA Kitchen & Bar

Season 1 runner-up Tiffani Faison was full steam ahead from the onset with a take-no-prisoners attitude and a self-taught “food as art” cooking philosophy. She became executive chef of South End’s ROCCA earlier this year after proving her aptitude for the restaurant’s signature Ligurian cuisine. Now she’s developed her own seasonal menu with everything from raw fish crudos (like Cape scallop with grapefruit and horseradish) to, of course, house-made pastas.

Don’t Miss: An entire section of the menu is dedicated to Vegetables, Leaves & Grains. Try the sweet-hot marinated eggplant and crispy artichokes.